Working beside Chef Michael Flynn has taught me a deal about the complexity of flavor that can be found within a simple recipe. One such example is this delicious and refreshing salad that has become the hit of every barbecue and backyard party I attend. I enjoy watching the bowl get passed around beneath raised eyebrows and curious stares. But the same response follows every tasting as, "Uh, Brussels Sprouts?" transform to "Wow! Brussels Sprouts?!" in a matter of seconds. I assure you, this salad will have you looking at Brussels Sprouts in an entirely new light and have you craving more!

Ingredients:

4 cups shaved Brussels Sprouts

1 cup homemade candied walnuts (see recipe)

1-1/2 cups dried cranberries

1 small red onion, thinly sliced

1/2 cup white wine vinaigrette (see recipe)

1 tsp sea salt

1/2 tsp freshly ground black pepper

Preparation:Mixed all ingredients, chill and serve.

Candied Walnuts

1 cup walnuts

3 tbsp honey

3 tbsp sugar

Prep:

Preheat oven to 350º.

Spread walnuts on a sheet pan and toast for 10 minutes. Remove from oven and allow to cool.

Toss walnuts with honey, careful not to overcoat.

Coat with sugar and toss in a sieve or strainer to remove all excess sugar. You want it coated just enough to remove and stickiness.

White Wine Vinaigrette (Makes 1 cup)

1/4 cup extra virgin olive oil

1/2 cup canola oil

1/4 cup white wine vinegar

1 tbsp Dijon mustard

1 tsp sea salt

1/2 tsp freshly ground black pepper

Prep:

Combine olive oil, canola oil, white wine vinegar in a bowl and blend thoroughly using a whisk or immersion blender.